Potato, Onion & Goat Brie Cheese Pierogi

August 27, 2021

Potato, Onion & Goat Brie Cheese Pierogi

Recipe: Potato, Onion & Goat Brie Cheese Pierogi

Author: Carolyn Severin, Hamama Happiness Team Member

Prep Time: 2 Hours

Cook Time: 30 Minutes

Makes: 16 Servings

I love authentic pierogis, but I also like to give them a little twist and change up some of the ingredients as you will see in this recipe! Savory or sweet, you can fill them with just about anything you like. My take on this traditional treat will have you wanting more!



  • 3 cups Flour
  • ½ cup Coconut Cream (you can substitute with milk)
  • ½ to ¾ cup Water (to add to dough as needed)
  • 1 tbsp Vegan Butter (or regular butter, melted)
  • A pinch of Salt


  • 4-6 Yellow Potatoes (boiled, peeled, smashed)
  • 1 Goat Brie Cheese (chopped)
  • 1 Vidalia Onion (chopped)
  • ½ tsp Onion Powder
  • ½ tsp Garlic Powder
  • 1 tbsp Olive Oil
  • Salt and Pepper to taste


  • 1 large Vidalia Onion (chopped)
  • Hamama Green Onions (chopped)
  • Hamama Microgreens of your choice
  • Salt and Pepper to taste


  1. Get your potatoes out, add in a large pot and cover with water. Let boil and cook until tender. Drain and let cool for a bit. (I chose to peel the potatoes before adding them to the water.)
  2. While your potatoes are cooking, add your flour to a large & clean surface (such as your countertop or large cutting board) and make a small hole in the middle. Add in your milk, melted butter and a pinch of salt and slowly mix together.
  3. Once it starts to form, you can add a little water in until it forms a nice firm ball of dough and is no longer sticky. (10-15 minutes of kneading the dough)
  4. Once the dough is ready, set aside covered with a bowl for 30 minutes.

5. When the dough is ready, roll it out on a nice clean surface like your cutting board and roll it out very thin like pasta. Take out a cookie cutter or a glass and cut out decent sized round circles. Set aside while you make your filling.

6. For the filling, get out your potatoes and add them to a large bowl with onion, goat brie cheese, garlic and onion powder and salt. (you can cook the onions beforehand, but I chose to leave them raw) Get out your potato masher and mash all the ingredients until smooth.

7. Next, assemble your perogis. You will want to start with one of your circles, and I like to roll them out just a little more to give it more room for filling. Add a little water to one side of the dough, add your filling and place both sides together pressing firmly until it is sealed.

8. Next you will boil a pot of water, add a little salt or oil to get it going. When it’s boiling, add in your perogis until they float to the top, then take each one out and let them sit on a plate until all are cooked. I usually throw in around 3 to 4 at a time to prevent them from sticking together.

9. When they are all ready,  place a medium sized skillet on medium high heat with a little oil in the pan and fry each side of the perogies for about 5 minutes each, or until crispy and brown.

10. Add in your chopped vidalia onion last while the perogies cool off a bit and cook until sauteed.

11. Lastly, assemble your plate with a few perogis, sauteed onions, green onions, microgreens and salt to taste and enjoy!!!

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